Cucumbers pickled with ground pepper: black, red, salting recipes

Cucumbers for the winter with black ground pepper are a great appetizer that complements a vegetarian menu, meat or fish dishes. Experienced housewives have long added ground pepper to preservation, appreciating it not only for its culinary qualities. The preparation turns out to be tasty and healthy, since black ground pepper is rich in vitamin K, which improves metabolism. Novice housewives will be able to choose a recipe to their taste, as well as learn the secrets and subtleties of cooking pickled cucumbers.

For preservation, it is better to use cucumbers of the same size, so they marinate well.

Secrets of pickling cucumbers with ground pepper

So that nothing distracts from the process of harvesting vegetables for the winter at the most inopportune moment, you need to carry out all the preliminary work in advance: pick up a recipe, prepare jars and lids, spices, spices and cucumbers.

Tips for choosing and preparing cucumbers:

• vegetables must be fresh. Sluggish cucumbers should not be pickled, they will turn out soft;
• it is better to take medium (up to 9 cm) and small cucumbers, they have more tender seeds;
• cucumbers should be pickled, in which the skin is abundantly covered with dark tubercles;
• cucumbers need to be soaked for at least 3-4 hours, and it is better to leave them in water all night;
• you need to put vegetables of approximately the same size in one jar;
• cut off the ends of cucumbers so that they are evenly saturated with marinade or brine.

You should also pay attention to the water and salt that will be used to prepare the brine. Tap water is too hard, so you need to let it stand for a day or clean it with a filter. Salt should also be well-refined, coarsely ground.

The classic recipe for pickling cucumbers with ground black pepper

Pickled cucumbers with ground pepper, harvested for the winter by the classic method, have a pleasant sharpness and unique taste. The amount of ingredients is calculated for one jar, with a capacity of three liters.

You will need:

• 1,5 kg of strong cucumbers;
• 2 umbrellas of dry dill;
• 1 tsp fresh ground black pepper;
• 3-4 garlic cloves;
• 3,5 art. l. coarse salt;
• 750 ml water.

Pickled cucumbers with black pepper can be tasted after 1 week

Method of preparation:

1. Wash the vegetables with a soft brush and leave overnight in water in a cool place.
2. Sterilize jars and lids, peel garlic.
3. Put garlic cloves, dill, add ground pepper at the bottom of the container.
4. Tamp the cucumbers tightly, add salt on top.
5. Fill jars with boiling water and cork with nylon lids (or roll up).

The most impatient can taste such cucumbers in a week.

Cucumbers marinated with red ground pepper for the winter

Often in winter you want to somehow diversify the daily menu and serve something unconventional on the table. Cucumbers marinated with the addition of this hot spice will be appreciated by lovers of savory snacks.

You will need:

• small cucumbers (how many will go into a three-liter jar);
• 1,5 st. l. salt, the same amount of granulated sugar;
• 10 g of red hot ground pepper;
• 1 tbsp. l. 70% vinegar;
• 3 garlic cloves;
• greens (if absent, you can take 2 cm of horseradish root).

Despite the cloudy brine that the pepper creates during harvesting, the taste is excellent.

Method of preparation:

1. Prepare cucumbers: wash, cut off the tips and leave in cold water for 3-4 hours.
2. Put horseradish greens on the bottom of the container, then stuff it tightly with cucumbers, alternating vegetables with garlic.
3. Pour boiling water, cover (with lids or clean gauze) and leave for 10 minutes, then drain the liquid.
4. Add salt, granulated sugar, hot ground pepper.
5. Pour boiling water, add vinegar and immediately roll up.

Cucumbers pickled according to this recipe turn out crispy, but you need to give them time to brew so that they are well soaked in the marinade.

Recipe for pickled cucumbers with ground pepper and garlic

Cucumbers pickled for the winter with garlic will be a great addition to vegetable dishes. This is especially true for those who fast and want to add color and spice to their menu.

You will need:

• 2 kg of fresh, small and even cucumbers;
• 100 ml of table vinegar;
• 100 ml of vegetable oil;
• 4,5 Art. l sugar;
• 2-2,5 century l. salt;
• 11 g (approximately 2 tsp) ground pepper;
• 1 st. l. finely minced garlic.

It is better to pickle young cucumbers with a thin skin

Method of preparation:

1. Cut off the tips of pre-washed and soaked cucumbers and put them in a deep container.
2. In a separate container, mix all the other ingredients and send the resulting mixture to the cucumbers.
3. Leave for 3 hours, stirring occasionally with your hands.
4. Tamp the cucumbers tightly in half-liter jars, pour the garlic-pepper mixture.
5. Sterilize in a pot of boiling water for 15 minutes and fix the nylon (or metal) lids.

For pickling with garlic, it is better to use young and thin-skinned cucumbers, then they will absorb the aroma well.

Pickled cucumbers with ground black pepper and currant leaves

Salting cucumbers with ground black pepper and currant leaves will help preserve the elasticity of vegetables. And ground pepper will add a special zest to the preparation for the winter.

You will need:

• 2 kg of cucumbers;
• a handful of currant leaves;
• several umbrellas of fresh dill;
• 8-10 medium cloves of garlic;
• 1 tsp ground pepper;
• brine (per liter of water 50 g of salt).

Currant leaves give pickled cucumbers elasticity

Method of preparation:

1. Arrange the cucumbers in clean jars, laying with currant leaves, dill and garlic cloves cut into several pieces. Add ground pepper on top.
2. Prepare a 5% saline solution (salt dissolved in water).
3. Pour cucumbers with brine, cover with nylon lids and leave to ferment for 7-10 days (it’s too early to roll up and put in the cellar).
4. After this time, top up the jars with brine and seal tightly (cucumbers will absorb some liquid)

Cucumbers harvested for the winter by cold pickling can be stored in a pantry or loggia.

Pickled cucumbers with black pepper, herbs and spices

Spicy cucumbers are very popular with every housewife, as they are indispensable for a festive feast. Such a preparation for the winter should always be at hand, because guests can suddenly appear unexpectedly and they need to be surprised with something.

You will need:

• 5 kg of fresh, elastic cucumbers;
• 175 fresh dill;
• 10 g of tarragon greens;
• 2 heads of garlic;
• 1 st. l. grain mustard;
• 10 cm horseradish root;
• 1,5-2 tbsp. l. ground black pepper.

For the marinade:

• 4 liters of purified water;
• 700 ml of table vinegar;
• 170-200 g of salt;
• 150-250 g sugar.

Pickled cucumbers with spices can be tasted after 2 months

Method of preparation:

1. Cut the dill greens and put them together with tarragon sprigs on the bottom of the jars.
2. Top with the rest of the spices, ground pepper and fill the container with cucumbers.
3. Prepare the marinade and pour the jars, then sterilize them in boiling water for 20-25 minutes.
4. Remove the workpiece and roll up.

Cucumbers pickled according to this recipe must be infused in the cellar for at least 2 months to soak in the aroma of spices.

Storage Rules

One of the main rules for the storage of home preservation is to adhere to all prescription instructions when preparing (temperature regime, proportions, sterilization time, etc.). The container must be clean and without defects, vegetables and herbs must be thoroughly washed, the material for preservation must be fresh.

Do not pickle cucumbers cut from rot or use untreated water. If only high-quality products were taken for conservation, then such a preparation for the winter can be stored in an apartment for at least a year.

In a cool cellar, dry and ventilated, blanks for the winter can be stored for up to two years without fear that they will deteriorate or ferment.

Conclusion

Cucumbers for the winter with black ground pepper, various spices and spices can be eaten as an independent snack or used to make vegetable salads. Spicy and spicy cucumbers will give an unusual taste to traditional winter dishes, such as vinaigrette or salad. And in order for the vegetables to be crispy, it is important to remember that only small and fresh specimens need to be marinated or salted.